Shrimp & Coconut Curry

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 2 onions, sliced
• 1 tablespoon fresh gingerroot, grated
• 4 garlic cloves, crushed
• 2 tablespoons sunflower oil
• 1/2 teaspoon turmeric
• 1 tablespoon ground coriander
• 14 ounces chopped tomatoes, in rich juice
• 4 ounces creamed coconut, chopped
• 2 green chili peppers, halved, deseeded and sliced at an angle
• salt and pepper
• 14 ounces shrimp, large, raw and peeled, thawed if frozen, drained
• 2 ounces cilantro, chopped
• 1 lemon, juice

Recipe

• 1 fry the onions, ginger and garlic in the oil for about 10 minutes
• 2 stir in the turmeric and coriander, then fry for 1 min more.
• 3 tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste.
• 4 return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes
• 5 you can freeze it at this stage.
• 6 stir in the shrimp and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough.
• 7 add the cilantro, then season to taste with salt, pepper and lemon juice just before serving.